Mexican-Style Loaded Baked Potatoes

akitchenaddiction mexican potatoes.jpg

 (A Kitchen Addiction)

  • Prep Time


  • Cook Time


  • Total Time


  • Servings


This recipe is easy and flexible. Plus, you can make the meat filling while the potatoes are baking and can have a hearty dinner on the table in no time! Click here for more recipes like this from A Kitchen Addiction.


  • 4 large baking potatoes, scrubbed and pierced with a fork
  • 1/4 cup plain Greek yogurt or reduced-fat sour cream
  • 1 tablespoon chopped chives
  • 1 lb 93% lean ground beef
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon ground pepper
  • 1/2 of a medium-sized onion, coarsely chopped
  • 2 garlic cloves, minced
  • 1 (12 ounce) can no salt added kernel corn
  • 1 (6 ounce) can no salt added tomato sauce
  • 3/4 cup salsa
  • Shredded reduced-fat cheddar cheese, optional


Step 1

  • Preheat oven to 375. Place potatoes in a shallow baking dish and bake for 30-40 minutes or until skin is crispy and center is tender when pierced with a fork. Let stand about 5 minutes or until cool enough to handle.

Step 2

  • Cut potatoes in half lengthwise. Scoop out insides, leaving about 1/4 inch on the sides to support the skins. Reserve skins. Place the scooped out potato in a medium-sized bowl. Mash in 1/4 tsp salt, yogurt, and chives. Set aside.

Step 3

  • Meanwhile, in a skillet, cook beef, salt, pepper, onion, and garlic over medium-high heat. Stir frequently until beef is thoroughly cooked. Drain off excess fat and rinse with hot water in colander.

Step 4

  • Return beef mixture to skillet. Stir in corn, tomato sauce, and salsa. Cook for 3-4 minutes, stirring occasionally, until hot and bubbly.

Step 5

  • Spoon beef mixture evenly into potato skins. Top each with mashed potatoes. Sprinkle with cheese. Return to oven and bake until thoroughly heated and cheese is melted.